Grilled Corn, Chicken and Summer Vegetable Salad
5
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Set all the ingredients on a platter in sections like we did here. It makes for a beautiful presentation and allows guests to choose just the foods they like.
Ingredients
Fat-free reduced sodium chicken broth
4½ tbsp(s)
Shallots
¼ cup(s), finely chopped
Extra virgin olive oil
3 tbsp(s)
Red wine vinegar
2 tbsp(s)
Dijon mustard
1 tbsp(s)
Fresh oregano
1 tbsp(s), chopped
Kosher salt
1½ tsp(s), divided
Black pepper
½ tsp(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Cooking spray
5 spray(s)
Uncooked sweet yellow corn
2 ear(s), medium, husked
Yellow bell pepper
1 small, quartered
Orange bell pepper
1 small, quartered
Zucchini
1 small, halved lengthwise
California (Hass) avocado
1 small, ripe but firm, halved, pitted and peeled
Grape tomatoes
1½ cup(s), pear-shaped or regular, halved
Fresh basil
½ cup(s), leaves, thinly sliced
Instructions
1
To make dressing, stir together broth, shallots, oil, vinegar, mustard, oregano, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Place chicken on a plate; drizzle with 2 Tbsp dressing (set aside rest of dressing). Marinate chicken at least 20 minutes.
2
Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
3
Off heat, coat chicken, corn, bell peppers, zucchini and avocado with cooking spray. Combine remaining 1 tsp salt and ¼ tsp pepper in a small bowl; sprinkle over chicken and vegetables.
4
Grill chicken, corn, peppers and zucchini, turning as needed, until chicken is cooked through and vegetables are lightly charred and tender, 10-15 minutes. Grill avocado, turning once until grill marks appear, about 2 minutes. Slice chicken, cut corn from cobs (or cut cobs into small pieces), slice peppers, cut zucchini into bite-size chunks and slice avocado.
5
Arrange chicken, grilled vegetables and tomatoes on a large serving platter. Drizzle with remaining dressing; sprinkle with basil. Season with additional salt and pepper, if desired.
6
Serving size: 1/4 of chicken and vegetables, 2 ½ Tbsp dressing
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